Rainbow Salad

IMG_4021This is a beautiful salad.  I eat with my eyes first.  I always appreciate fun combinations of delicious ingredients.  When I started making this salad I had the red cabbage and the snow peas on the counter.  I felt uninspired and short on patience.  It was a long day and the last thing I felt like doing was making dinner.    Ever have one of those days?  Undoubtedly you have.  I opened the fridge for inspiration… I had just gotten groceries, so I knew I would find something good if I just put in the effort.

I started by boiling some water to quickly cook the snow peas.  In the meantime I chopped the cabbage.  I cooked the peas for about 3 minutes and used a spoon to take them from the boiling water, then shocked them with cold water.  I used the boiling water to pour over the cabbage.  It released an amazing amount of purple into the sink.  Pouring boiling water over cabbage softens it, and I find with red cabbage in particular, it makes it more vibrant, appealing and helps to prevent the whole dish from becoming purple.  I was going for all the colours of the rainbow, so chopped up some red and yellow peppers, shredded a carrot, thinly sliced up some green mango and some green onions. A beautiful combination.

As for dressing, I was going for an Asian feel.  I combined all of my ingredients in a small mason jar, and voila… a salad is born.

Here’s the recipe:

  • 1/2 head of red cabbage, shredded/chopped (pour boiling water over to soften)
  • handful of snow peas, trimmed and boiled for three min (then shocked in cold water)
  • 1 red pepper
  • 1 yellow pepper
  • 1 med carrot, shredded
  • 4 green onions, chopped
  • 1 green mango, peeled and sliced
  • 1 tbsp sesame seeds
  • 1/4c raw cashews


  • 3 tbsp olive oil
  • 1.5 tbsp rice wine vinegar
  • 1 small clove garlic
  • 1/2″ of fresh ginger, minced
  • 1 tsp miso paste
  • 2 tsp maple syrup
  • 1/2 tsp tamari

Combine all of the salad ingredients and toss with the dressing (start with half of the dressing, and add as needed).


My kids really enjoyed this salad, even though they reminded me frequently that I missed adding something blue.  “A rainbow also has BLUE!!”.  Regardless of the missing blue, this salad was a keeper.  As we ate it, I thought about parents who dismiss vegetables outright for their kids.  “Susie doesn’t like vegetables”… or “I can’t get Jake to eat veggies”.  Putting a gorgeous and fun salad together, (and enjoying it yourself) can really help to bring fun into eating vegetables and make it a whole lot more appealing.

This beauty would go nicely with just about anything.  I was thinking that some nice garlic and ginger tofu would have made it a nice veggie meal, but again will save that one for next time.  We had ours with a Blue Goose rotisserie chicken (remember, I started this meal feeling very lazy).

Enjoy your own variation of this colourful salad one day soon.